Description
If you love strawberry cheesecake but don’t want to fuss with a complicated recipe, this Strawberry Cheesecake Dump Cake is the perfect solution! With layers of sweet strawberries, creamy cheesecake, and a buttery cake topping, this dessert is as easy as it is delicious.
The best part? No mixing bowls, no complicated steps—just dump, bake, and enjoy! Whether you’re making this for a family gathering, potluck, or just a cozy night in, this cake is a guaranteed crowd-pleaser.
Ingredients
For the Cake:
- 1 (21 oz) can strawberry pie filling
- 1 (8 oz) package cream cheese, softened
- ½ cup granulated sugar
- 1 teaspoon vanilla extract
- ½ cup milk
- 1 (15.25 oz) box vanilla or white cake mix
- ½ cup unsalted butter, melted
For Garnish (Optional):
- ½ cup fresh strawberries, sliced
- Whipped cream
Instructions
Preheat your oven to 350°F (175°C) and grease a 9×13-inch baking dish to prevent sticking.
Evenly spread the strawberry pie filling across the bottom of the prepared dish.
In a medium bowl, mix together the softened cream cheese, sugar, vanilla extract, and milk until smooth.
Dollop spoonfuls of the cheesecake mixture over the strawberry filling, then gently spread it into an even layer.
Sprinkle the dry cake mix evenly over the cheesecake layer. Do not mix—this helps create that signature buttery topping.
Pour the melted butter evenly over the dry cake mix. Again, do not stir—this allows the cake to form a crispy, golden crust.
Bake for 40-45 minutes, or until the cake topping is golden brown and bubbling around the edges.
Let the cake cool slightly before topping with fresh strawberries and whipped cream. Serve warm and enjoy!
For an extra indulgence, try it with a scoop of vanilla ice cream!
Notes
- Don’t mix the layers – Let the cake mix and butter form a crispy topping.
- Try different fillings – Swap strawberry pie filling for cherry, raspberry, or blueberry.
- For extra crunch, sprinkle crushed graham crackers on top before baking.
- Serve warm for the best texture—pairs great with whipped cream or ice cream.
- Make ahead – Bake, cool, and refrigerate for up to 3 days. Reheat before serving.
- Freeze for later – Wrap tightly and store for up to 2 months; thaw and reheat before serving.